Publisher's Synopsis
From sun-drenched shores to cool, lush valleys, the unique climate of the Mediterranean
has long been associated with delicious, simply prepared food abundant with
flavour. In recent years these remarkable ingredients have been utilised by the
region's best chefs to create a cuisine that builds on the history and
traditions entrenched in the areas food and reinterprets them into something
new: A Modern Mediterranean cookery.
In this book, Marc Fosh, the Michelin-starred chef behind Palma de Mallorca's Restaurant Marc Fosh, takes us on a tour of the bountiful produce of the
Mediterranean and shows us how to harness its flavours in new and exciting
ways. Organised into 18 chapters by key ingredient; covering everything from
tomatoes, garlic, almonds and olive oil to octopus, chorizo, saffron and
truffles, the book is a love letter to the Mediterranean and its food. The
recipes include new twists on classic dishes, such as Yellow Gazpacho with
Smoked Salmon and Avocado or Saffron, Raspberry and Orange Blossom Crème Catalan,
as well as less familiar fare, including Herb-roasted Guineafowl with Couscous
Salad and Sobrassada and Honey Croquettes with Almond Aioli.
Each chapter opens with a fascinating introduction explaining the history and provenance of each
ingredient, with information on key suppliers and when each ingredient is at
its best. With 100 delicious recipes accompanied by stunning photographs and
beautiful, specially commissioned, on-location photography this is a true love
letter to the region and a must-have book for anyone interested in Mediterranean
cookery, both classic and modern.
